Posts Tagged Nobu-Style Saikyo Miso
Ingredient Alert: Black Cod
Posted by tastingmenu in Uncategorized on April 21, 2014
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/16/chilean-seabass-with-miso-nobu-black-cod-with-miso/ Wellesley Whole Foods is now carrying Black Cod!
Pompano With Vegetables In Nobu Spicy Shallot Pepper Miso
Posted by tastingmenu in Nobu At Home on January 18, 2012
So I had a little remaining Nobu Style Saikyo Miso. What to do? Flipping through Nobu Miami: The Party Cookbook, I came across the recipe for “Patty Pan Squash With Spicy Vegetables”. I’d been thinking about doing this dish for a while; and evidently, someone else on the web had already tried it with mixed […]
Ingredient Alert: Traditional Saikyo Miso
Posted by tastingmenu in Uncategorized on December 29, 2011
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ So as I had written up in my article on Nobu Style Saikyo miso, Mitsuwa in Edgewater, NJ carries the ‘traditional’ saikyo miso that contains millet jelly as the sweetener. Here’s what the product looked like at Mitsuwa, Edgewater, NJ –
Bluefish With Miso Anticucho
Posted by tastingmenu in HomeCooking, Nobu At Home on November 11, 2011
Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/ * https://tastingmenu.wordpress.com/2011/06/20/anticucho/ * https://tastingmenu.wordpress.com/2011/10/19/bluefish-and-creamy-spicy-sauce/ In previous writeups, I had mentioned that anticucho pairs well with a strongly flavored fish like bluefish. So I thought I would do a roasted bluefish tonight (10 Nov) paired with the miso anticucho sauce. The sauce itself is pretty easy to make when you […]
Nobu Seafood-less Eggplant Special
Posted by tastingmenu in MingTsai At Home, Nobu At Home on October 21, 2011
One of the things I’ve been thinking about is the classic nasu dengaku – miso broiled eggplant. I’ve had it in a lot of Japanese restaurants; but one of the issues I’ve had is that the eggplant is invariably deep-fried before the addition of the miso and the final broiling. After the bluefish with creamy […]